CUT Restaurant Review

: CUT, uber-chef Wolfgang Puck's steakhouse at the Beverly Wilshire hotel, has been a star-studded success since its opening and even managed to steal some of the limelight (and customers, perhaps) from nearby sibling Spago Beverly Hills. Within its walls you find a microcosm of the movers and shakers of Los Angeles, from financiers to producers to aspiring actors. The sleek look of this modern and elegant spot came from prominent architect Richard Meier, who also designed the Getty Center. The two-level layout features sleek lines, an exhibition-style kitchen, and ever changing art pieces on the walls. Puck and his partner, chef Lee Hefter, have put together an innovative menu; yes, it's based on meat, but meats whose preparations and sauces require expertise, which is delivered by head chef Ari Rosenson. Before you make a selection, lots of explanations are provided and raw cuts of meats are brought to the table to help you decide. Start with Kobe steak sashimi, asparagus with a poached egg and bacon vinaigrette, if available. Also worth considering are the seasonal salads, which might include a white corn salad with wild arugula, tomatoes, feta and goat yogurt “tzatziki.” Then you have a choice of several selections of beef (the majority of which is corn-fed) in different cuts, or lamb or chicken from the rotisserie. The Kobe beef short ribs with Indian spices is a must, since the difficult balance of hot and sweet is perfect. Meats can be accompanied by a sauce of your choice, and various sides and vegetables (we recommend the potato tarte Tatin). Don't think you are done: next up are desserts like dark chocolate soufflé and Baked Alaska. Complement your meal with selections from the expert wine program. Sidebar has been replaced with CUT Lounge, where local DJs spin on Thursday, Friday and Saturday evenings.